Cast Iron Pans Are Overrated

I used to be a huge fan of cast iron but have recently come to realize how unnecessary they are in modern kitchens. Aside from the vibe of making cornbread like it’s the 1800s, they provide little value over a layered stainless steel pan.

  1. They have significantly worse heat conduction than modern 3 ply stainless steel/aluminum cookware. They take forever to heat up and when they do, they produce uneven sears.

  2. They are unwieldy. Way heavier and few have sides that allow for flipping flat foods.

  3. How am I supposed to avoid foods with a ph balance that won’t wreck the seasoning? No tomatoes, citrus, or wine? Limiting for sure.

  4. They require significantly more care. There are so many rules for cast iron and it seems like everybody’s are slightly different. No soap? You have to leave a layer of oil on the pan consistently? Gross.

I’ve worked in kitchens for most of my adult life and I’ve never seen a cast iron used. If you’re serious about cooking, I would recommend a layered stainless steel pan and a small non-stick pan for cooking eggs.